Gemelli with Roasted Garlic and Cauliflower

Name: Gemelli with Roasted Garlic and Cauliflower
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: 1 ⁄ 2 cup olive oil; 2 tsp. ground cumin; 3 cloves garlic, peeled and smashed; 1 medium head cauliflower, cored and cut into 1” florets; Kosher salt and freshly ground black pepper, to taste; 8 oz. dried gemelli pasta; 1 ⁄ 2 cup slivered almonds, toasted; 1 ⁄ 3 cup golden raisins; 2 tbsp. finely chopped parsley; Juice and zest of 2 lemons; 1 ⁄ 3 cup fresh bread crumbs, toasted

Serves
serves 2-4

HELEN ROSNER

Cauliflower is roasted with garlic and cumin until caramelized and sweet before being tossed with gemelli pasta, golden raisins, and slivered almonds for crunch.

Ingredients

¹⁄₂ cup olive oil
2 tsp. ground cumin
3 cloves garlic, peeled and smashed
1 medium head cauliflower, cored and cut into 1” florets
Kosher salt and freshly ground black pepper, to taste
8 oz. dried gemelli pasta
¹⁄₂ cup slivered almonds, toasted
¹⁄₃ cup golden raisins
2 tbsp. finely chopped parsley
Juice and zest of 2 lemons
¹⁄₃ cup fresh bread crumbs, toasted

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Instructions

Step 1

Heat oven to 500°. Toss 1⁄4 cup oil, cumin, garlic, cauliflower, and salt and pepper on a baking sheet; spread out evenly. Bake until cauliflower is golden brown and tender, 25–30 minutes.

Step 2

Meanwhile, bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 13 minutes. Drain and set aside.

Step 3

Toss cauliflower mixture with remaining oil, pasta, almonds, raisins, parsley, lemon juice and zest. Season with kosher salt and freshly ground black pepper. Serve topped with bread crumbs.